A Simple Side: Slivers of Summer Tomato and Onion Bake
June 16, 2011 § Leave a comment
I normally crow that it’s “positively criminal!” to cook tomatoes before July. In fact, I usually eat them only out of hand for the first three or four weeks of harvest season before I venture to put them into salad-y dishes like quinoa tabouleh.
Well, I’m getting off my high horse. This week (it’s only Thursday, mind you) we’ve picked over two dozen gigantic, heirloom globes from our seven tomato plants. (I was a bit overenthusiastic during planting season.) Yesterday I hacked up a dozen tomatoes and made a sauce for a veggified lasagna. (Instead of noodles, I thinly sliced a zucchini the size of a baseball bat. See Exhibit A, below.)
The day before I made this dish, below. It was a breeze to prep. The tomatoes overlap slightly sweet red onions and then they bake together. Sprinkled with only heirloom garlic chunks, salt, pepper and a drizzle of fruity olive oil, this dish is mostly hands-off. My family of three polished off this 9×13″ pan in about twenty minutes. My only suggestion: Before serving, leave on the counter for seven or eight minutes to take away the initial bite of heat. It’s miserable to burn your tongue on a hot tomato and you can taste the veggies better when they’re not quite so hot.
P.S. Thanks to “Everyday Food” for recipe inspiration.
2 large tomatoes, preferably heirloom
1 large red onion
4-6 cloves garlic
1 tablespoon fruity olive oil
sea salt, pepper
1. Preheat oven to 425 degrees. Drizzle a 9×13″ pan with olive oil and spread around the edges so the pan is well-greased.
2. Slice tomatoes and onions in 1/3″ slices. Overlap on top of one another in the baking dish. Layer with roughly chopped garlic, sea salt and pepper to taste. Drizzle with a tablespoon of olive oil and bake for 45 minutes to 1 hour, until slightly crisp around the edges.
3. Remove from oven and set on the counter for 7-10 minutes to cool, just slightly, before serving warm.
Diet Notes: SCD-safe, gluten-free, nut-free, vegan